Some days, I can barely get a meal on the table.
And other days, I try my best to be a little Betty Crocker in the kitchen: making things from scratch, wearing a cute apron, humming while standing over a bubbling pot of soup, kicking one heel up while opening the oven door. I usually only do this when I’m the only one home so Nick won’t have one more reason to think I’m strange.
Lucky for us, last Monday was one of those Betty Crocker days.
As soon as work was over for the day, I was in the kitchen, singing and dancing around while a chicken roasted in the oven and my soup simmered away.
If you’re anything like me, you’ve seen way too many recipes calling for canned cream of mushroom soup.
I guess my childhood was a time where casseroles calling for “cream of…” soup were the norm. Every fellowship at church had at least 5 different ones on the table, and my mom’s famous chicken casserole (which I love) has it, too.
And I get it – they’re super easy to have on hand in the pantry. They’re thick and creamy and make a nice base for a soup or casserole.
But when I was getting ready to make a poppyseed casserole for us for dinner, I decided to try to make my own instead. But without cream.
I know! A cream of mushroom soup without cream – is that even possible?
It most definitely is. I’m kind of happy I didn’t have any cream in the house that day – this turned out better than I imagined.
Thank goodness for those Betty Crocker days. I may have never tried this otherwise!
Cream of Mushroom Soup
Makes 1.5 – 2 cups of soup. Either serve as is or use in any recipe calling for the canned version.
- 12 oz. cremini mushrooms, diced
- 3 Tbsp olive oil
- 2 Tbsp flour
- 1 can (12 oz) fat free evaporated milk
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh parsley
In large pot, heat 1 tablespoon of oil.
Add mushrooms and cook until browned. Remove from pot.
Pour in last 2 tablespoons of oil and add flour, whisking until the mixture is cooked together, light, and no longer lumpy.
Slowly pour in the milk, whisking constantly, until mixture is smooth.
Bring to a simmer, then put on low heat and let cook, stirring occasionally until thickened.
Stir in salt, pepper, and parsley.